Effect of putrescine and high temperature on the antioxidant enzymes in wheat ( Triticum aestivum)

By:

Rashpal Kumar

Material type: Text

TextPublication details: Ludhiana PAU 2013Edition: BiochemistryDescription: 29cm.;53pSubject(s):

DDC classification:

T 633.11 R 19 E

Summary: Effect of putrescine (Put) and high temperature (HT) on the responses of wheat (Triticum aestivum L) seedlings or developing grains was studied in six wheat cultivars (PBW 343, C 273, C 306, PBW 550, PBW 621 and HD 2967) raised in the laboratory (25o or 3

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 633.11 R 19 E (Browse shelf(Opens below))	Not for loan		251361

Effect of putrescine (Put) and high temperature (HT) on the responses of wheat (Triticum aestivum L) seedlings or developing grains was studied in six wheat cultivars (PBW 343, C 273, C 306, PBW 550, PBW 621 and HD 2967) raised in the laboratory (25o or 3

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